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Sheet Pan Sausage with Apples and Sweet Potatoes

A one-pan fall dinner of smoked sausage, caramelized sweet potatoes, red onion, and apples, staggered on the pan so everything finishes perfectly at the same time.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lb sweet potatoes peeled, cut into 3/4-inch cubes
  • 1 red onion cut into thick wedges
  • 3 tbsp olive oil divided
  • 1 tsp salt divided
  • 1/2 tsp black pepper
  • 14 oz smoked sausage sliced into 1/2-inch rounds
  • 2 firm apples Honeycrisp or Granny Smith, cored and cut into wedges
  • 1 tbsp fresh thyme leaves or 1 tsp dried
  • 1/2 tsp smoked paprika
  • 1 tbsp apple cider vinegar

Method
 

  1. Heat the oven to 425°F. Toss the sweet potato cubes and onion wedges with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and the pepper.
  2. Spread them across a large sheet pan in a single layer with space between the pieces. Roast for 15 minutes.
  3. Meanwhile, toss the sausage rounds and apple wedges with the remaining tablespoon of oil, the remaining salt, the thyme, and the smoked paprika.
  4. Pull the pan out, push the sweet potatoes toward the center, and add the sausage and apples around them. Toss everything together on the pan.
  5. Return to the oven for 18 to 20 minutes, stirring once at the halfway point, until the sweet potatoes are tender and caramelized and the sausage edges are browned.
  6. Drizzle the apple cider vinegar over the hot pan and toss — it lifts the whole dish and balances the sweetness.
  7. Serve straight from the pan, with extra thyme if you like.